Here’s What Gluten Really Does To Your Food
In a video called “The Science Of Good Cooking: A Closer Look at Gluten,” the folks at America’s Test Kitchen decided to investigate just how much of a difference gluten makes in baking, and what exactly that difference looks like.
Before conducting the experiment, video host Dan Souza of Cook’s Illustrated explains that gluten is a collection of proteins found in wheat flour. All wheat flour contains the two proteins glutenin and gliadin, and when water is added to flour, glutenin and gliadin bond together to form “an elastic network of proteins” called gluten.
